White Wine Basted Turkey
Elevate your holiday feast with this tender and flavorful White Wine Basted Turkey, a showstopping centerpiece that’s as delicious as it is aromatic. This classic turkey recipe combines the richness of unsalted butter with the bright, crisp notes of dry white wine, creating a luscious basting sauce infused with garlic and fresh herbs like rosemary, thyme, and sage. Slow-roasted to golden perfection, the bird is stuffed with citrus and aromatic vegetables, ensuring every bite is moist and fragrant. Basted every 30 minutes, the result is a juicy turkey with a beautifully crispy, golden-brown skin. Perfect for Thanksgiving or any festive gathering, this 12-pound turkey serves up to 10 people and pairs wonderfully with its pan drippings or a savory homemade gravy. Whether you're a seasoned cook or a first-time roaster, this recipe will turn your turkey into an unforgettable centerpiece at your table.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 1 cup White wine (dry)
- 2 cups Chicken or turkey stock
- 4 Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh sage, chopped
- 2 tablespoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 Lemon, halved
- 1 Onion, quartered
- 1 Carrot, cut into chunks
- 1 Celery stalk, cut into chunks
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and neck from the cavity; rinse the turkey under cold water and pat dry with paper towels.
Rub the turkey all over with olive oil, then season the outside and inside of the cavity with the salt and ground black pepper.
Stuff the cavity with the halved lemon, onion quarters, carrot chunks, and celery chunks.
In a saucepan, melt the butter over medium heat, then whisk in the minced garlic, chopped rosemary, thyme, and sage. Once fragrant, add the white wine and chicken or turkey stock and let simmer for 2-3 minutes. Set aside.
Place the turkey on a roasting rack in a large roasting pan, breast side up.
Brush the turkey generously with the butter and white wine mixture. Pour any remaining mixture into the bottom of the pan along with an additional cup of stock if desired.
Cover the turkey loosely with aluminum foil and place it in the oven.
Roast the turkey, basting every 30 minutes with the pan juices, for about 4 hours or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Remove the foil during the last 30-45 minutes of cooking for a crispy golden skin.
Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for 20-30 minutes before carving.
Carve the turkey and serve with pan drippings or gravy as desired. Enjoy!
Nutrition Facts
Calories |
8733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.1 g | 405% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4058 mg | 1353% | |
| Sodium | 19255 mg | 837% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 1313.5 g | 2627% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 62.8 mg | 349% | |
| Potassium | 13865 mg | 295% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
